Tucked away in the Shevaroy Hills of Yercaud, Tamil Nadu, the Riverdale Estate is a sprawling coffee farm that has a history of three generations working away tirelessly to produce impressive coffees. A freshwater stream flows beside the farm which lends itself to the name of the estate. Prakashan, the farm owner, is a big proponent of experimentation when it comes to the coffee he grows.
We spoke to Prakashan to learn about everything that goes into processing coffee and what drives him to experiment the way he does. Here is an excerpt.
This is the finest grind we offer, as fine as flour
Fine grind, a bit finer than table salt.
Fine grind, slightly finer than sand granules
South Indian filter
Medium fine grind, suitable for filters with small holes.
Medium fine grind for stovetop espresso makers, also good for single cup pourovers.
Used for drip filter machines and two cup pour overs, this is a medium coarse grind like rough sand.
Medium coarse grind, suitable for 1-2 minute brew times.
Coarse grind to ease filtration.
Very coarse grind, similar to sea salt.